Rhubarb Crumble

Cut the rhubarb into approx 5cm long sticks, place on an oven tray, sprinkle with the caster sugar and water then place in the oven for 10 minutes.

Remove from the oven, sprinkle over the ginger before transferring to a pie dish. Leave to one side while you make the crumble topping.

In a bowl rub the butter, sugar and flour between your fingers until it start to resemble breadcrumbs. Then scatter over the top of the rhubarb and bake for 30-35 minutes or until the crumble is golden brown.